ServSafe Practice 80 Questions Correctly Answered.
1. Which food has been associated with
Beverages
Salmonella Ty- phi?
2. What symptom requires a food handler to be excluded Jaundice
from the operation?
3. What is an example of physical contamination? bones in fish
4. What practice is useful for preventing Excluding statt with
Norovirus from causing foodborne illness? vomit- ing from the
operation
5. What condition promotes the growth of bacteria? Food held
between 70 F
and 125F
6. Parasites are commonly associated with what food? Wild game
7. What practice should be used to prevent Purchasing food from
seafood tox- ins from causing a foodborne ap- proved reputable
illness? suppli- ers
8. How should chemicals be stored? away from prep areas
9. What does the L stand for in the FDA's ALERT tool? LOOK
10. What practice can help prevent allergic reactions? Telling customers
how an
item is prepared
11. What symptom can indicate that a customer is 13. When
having an allergic reaction? should a
food
12. Where should a food handler wash his or her handler
hands after prepping food? with a
1/
15
, ServSafe Practice 80 Questions Correctly Answered.
sore throat and fever be excluded from the Wheezing or shortness
operation? of breath
Designated sink for
hand- washing
2/
15
1. Which food has been associated with
Beverages
Salmonella Ty- phi?
2. What symptom requires a food handler to be excluded Jaundice
from the operation?
3. What is an example of physical contamination? bones in fish
4. What practice is useful for preventing Excluding statt with
Norovirus from causing foodborne illness? vomit- ing from the
operation
5. What condition promotes the growth of bacteria? Food held
between 70 F
and 125F
6. Parasites are commonly associated with what food? Wild game
7. What practice should be used to prevent Purchasing food from
seafood tox- ins from causing a foodborne ap- proved reputable
illness? suppli- ers
8. How should chemicals be stored? away from prep areas
9. What does the L stand for in the FDA's ALERT tool? LOOK
10. What practice can help prevent allergic reactions? Telling customers
how an
item is prepared
11. What symptom can indicate that a customer is 13. When
having an allergic reaction? should a
food
12. Where should a food handler wash his or her handler
hands after prepping food? with a
1/
15
, ServSafe Practice 80 Questions Correctly Answered.
sore throat and fever be excluded from the Wheezing or shortness
operation? of breath
Designated sink for
hand- washing
2/
15
